Pachai Milagu (Green Pepper) is something that I got introduced recently (in the last one year)... Amazing aroma and taste.. It also has a signature flavor that one cannot forget.. I made a kaara kuzhambu with it.. As usual, I did a lot of internet search for recipes and referred to Valli's site and a few more and made mine with a few changes.. Some sites tell you to grind the masala along with the peppercorns, but since I was using it for the first time, I wanted to use them whole. Every peppercorn when you bite brings a zinggggg!!! This goes best with hot steaming rice!!
Pachai Milagu (Fresh Green Peppercorn) - 4 with the wine
Onions - 2
Tomato - 2
Tamarind - 1 lemon sized
Warm Water - 1 cup
Curry Leaves - 10
Chili Powder - 1 tea spoon
Sambar Powder - 1 table spoon
Sesame Oil - 3 - 4 table spoons
Mustard Seeds - 1/2 tea spoon
Fenugreek Seeds - 1/2 tea spoon
Salt - 1 1/4 tea spoon
Turmeric - 1/4 tea spoon
Asafetida - 1/4 tea spoon
Jaggery – 1 table spoon (optional)
Soak the tamarind in warm water. Extract juice and set aside.
Wash the peppercorns well and set aside. Make sure you handle them gently and they should be with the wine and don't fall off.
Heat oil in a pan and add mustard seeds and when it crackles, add the fenugreek seeds and asafetida
Now add the curry leaves and onions
Add salt and sauté until the onions are clear
Add the tomatoes and cook for a minute
Add the turmeric, chili powder, sambar powder and mix well
Add the tamarind water and allow it to boil
Add more water to bring it to the consistency..
Allow it to boil for 5 minutes to ensure that the raw flavor is gone.
Once the desired consistency is reached, add the pachai milagu and jaggery and turn the heat to low.
Switch off the flame after 5 minutes and cover with a lid and allow it to absorb the flavors for at least 5 more minutes